Suprême is perfectly creamy, mallow and matured. Enriched with crème fraîche it has an impressive 62% fat content. Nevertheless I have never felt gluted after eating a half pound for breakfast .
Suprême comes from the Burgundy region of France. We owe the cheese to François Paul-Renard - the son of the man who invented the production process that allows for a perfect maturing of packaged cheese.
The cheese was first launched in 1930 as “Les Ducs” in Camembert size.
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